Canadian Pork Pie (Tourtiere)
8 servings
95 minutes
Tourtière is a fragrant meat pie that comes from Canada but has its roots in Irish cuisine. Its main feature is the tender, juicy filling made from finely chopped pork slow-cooked with onions, thyme, and spices. This pie combines spicy notes of cinnamon and cloves that make the flavor deep and rich. The crispy pastry envelops the meat filling, creating a harmony of textures. Traditionally, tourtière is served on cold winter evenings when one craves something hearty and warming. It pairs perfectly with cranberry sauce or tangy pickled vegetables that complement the rich meat flavor. Such a pie would be a worthy decoration for any family dinner or festive table.
1
Chop the meat very finely with a knife (do not grind it through a meat grinder!).
- Pork neck (collar): 1 kg
2
Chop the onion into cubes. Fry in oil until golden brown. Add meat and fry on high heat for 10 minutes.
- Onion: 1 piece
- Olive oil: to taste
- Pork neck (collar): 1 kg
3
Pour in the broth, add thyme and salt. Simmer covered on low heat for 20 minutes. Remove from heat, add 2 tablespoons of breadcrumbs, cinnamon, and cloves.
- Chicken broth: 250 ml
- Dried thyme: 1 teaspoon
- Salt: pinch
- Crushed breadcrumbs: 6 tablespoons
- Ground cinnamon: 0.5 teaspoon
- Ground cloves: pinch
4
Divide the dough into 3 parts. Form the bottom of the pie from two parts in a greased pan.
- Shortcrust pastry: 600 g
5
Sprinkle the dough with the remaining breadcrumbs, add the meat filling. Cover with the remaining dough, pinch the edges, and make a hole in the center.
- Crushed breadcrumbs: 6 tablespoons
6
Insert a parchment tube into the hole and brush the pie with yolk mixed with cream.
- Egg yolk: 1 piece
- Whipping cream 33%: 1 tablespoon
7
Bake at 200 degrees for 10 minutes, then at 160 degrees for 25 minutes.
